Enjoy spiced baked apple and ruby grapefruit notes in this washed Kenyan from Parlor Coffee.
The Kamau family has produced coffee since the 1950s, but they only started focusing on specialty coffee in recent years. This washed lot comes from farms cultivated by three members of the family, and it’s a testament to their hard work and ambition. Parlor noted a vibrant, sweet, and fruit-forward cup with notes of current and sweet orange. We tasted spiced baked apple, purple grape, Dr. Pepper, and ruby grapefruit, with a juicy cherry acidity and a clean, punchy body.
Bag Size: 8 oz (227 g)
Origin: Gatanga, Kenya
Elevation: 1850 MASL
Varietal: SL28, SL34
Roaster Tasting Notes: Whitecurrant, Raw Sugar, Sweet Orange
We Tasted: Baked Apple, Purple Grape, Dr. Pepper, Ruby Grapefruit
All coffees are roasted to order and shipped in 1-3 business days.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Founded in 2012 by Dillon Edwards, Parlor originally roasted wholesale out of the back of a Williamsburg barber shop. They now operate their vintage Probat roaster alongside a barista and roaster training lab in a repurposed carriage house in Brooklyn Navy Yard.
Using Kalita Wave 185
Coffee: 22g ground like kosher salt
Bloom: Pour 66g of water, stir the brew bed with the utensil, and let saturate for 30 seconds.
Pulse Pours: Pour to 200g, wait until the water is halfway down the dripper then pour to 280g, then add the final 80g and give your dripper a swirl as it drains through.
Total Brew Time: 3-4 minutes
Notes: If your brew time is too short or long, adjust your grinder. A finer grind will encourage longer brew times and a coarser grind will speed things up.
Coffee: 15g ground like fine sea salt
Steps: Add coffee and water to the AeroPress® and insert the plunger a quarter inch. After 90 seconds, remove the plunger and gently stir the coffee three times in concentric circles. Reinsert the plunger and push until you hear a hissing sound. We recommend a 45-second slow plunge.
Notes: Double up on the paper filter: you’ll enjoy a cleaner extraction, trust us.